Love Mexican food? You will love this chicken chalupa recipe. Visit my website: http://www.cooking-mexican-recipes.comMy Free Newsletter: http://www.cooking-mexican-recipes.com/food-ezine.htmlConnect with me on FACEBOOK yet? http://www.RobinInTheKitchen.comTWITTER: https://twitter.com/#!/Robin_Rockin Pinterest: http://www.pinterest.com/rockinrobin14/Google+: http://tinyurl.com/mkeeqoxInstagram: http://instagram.com/RockinRobinCooksApple Cider Vinegar Dressing Recipehttps://youtu.be/FaYR2Re81R4=============================================Tools I like:Sheet Trayhttp://amzn.to/2jK9ZJbTortilla Warmerhttp://amzn.to/1TFWvZS Cast Iron Grill Panhttp://amzn.to/1Uugv3X Grill Pan http://amzn.to/1TFX4TpGlobal 8 inch Chef Knifehttp://amzn.to/1TFZYYh=====================================================Chicken Chalupa Recipe Ingredients:1 rotisserie chicken, skinned, deboned and cut into bite size chunks1 can 15 oz. fire roasted diced tomatoes4 tsp. Ancho chile powder1 tsp. Garlic powder1 tsp. Ground cumin tsp. Salt1 can black beans, drained1 can (4 oz) mild green chiles, drained tsp. Oregano leaves1 cup chicken broth lb. mozzarella cheese, grated cup queso fresco cheese, crumbled2 cups of green cabbage, shreddedOlive oilCorn tortillas Garnish:1 green onion, thinly slicedAvocado, cut into chunks Directions: Preheat oven to 400 degrees F. Place the corn tortillas on an ungreased baking sheet and brush a light coating of olive oil on both sides of the tortillas. Place the pan in the oven for about 10 minutes. Best to check on it at 8 minutes. Once the tortillas start to brown up, turn them over and cook an additional 4 minutes or until the tortillas are lightly browned and crispy. Set aside to cool and add a light coating of the mozzarella cheese. In a large frying pan, add the chicken, black beans, green chiles, the chicken broth, tomatoes, oregano, ancho chile powder, garlic powder and the salt. Stir well to combine everything over medium high heat. Bring this mixture to a boil and then lower the heat to simmer for at least 10 minutes. Lower the temperature of the oven to 375 degree F. hen you are ready to serve, using a slotted spoon to drain the juice and scoop up some chicken and place it on top of the chalupa shells. Make them as big as you wish. Put the chalupas back in the oven until hot, about 4 to 5 minutes. When you take them out, place some cabbage on top along with some green onion, avocado chunks and some of my delicious apple cider vinegar dressing. Top the chalupas with some queso fresco cheese and enjoy! Thanks for watching and sharing!Rockin RobinP.S. Please help me spread the word about my channel and website by sharing my content on Facebook, Pinterest, Twitter, Google Plus and any other social media you like to use. It's as simple as copying and pasting this link:Music by Kevin MacLead http://incompetech.com/. License terms:http://creativecommons.org/licenses/by/3.0/http://creativecommons.org/licenses/by/3.0/legalcode